There’s nothing like filling the house with the smells of baking when you want to be cozy and warm. When I went off of gluten, dairy and eggs due to allergies, I decided not to recreate gluten-filled foods, and so I rarely baked. Not because I don’t enjoy baking; somehow it just seemed easier to stop comparing. I was also excited about this great opportunity to learn new ways of enjoying food. However, when this tasty recipe came across my path, I rejoiced! Sometimes on a rainy or cold day, there really is nothing like a warm tasty treat coming out of the oven to enjoy with a bowl of soup or just on its own. It reminds me of being a kid and coming in from playing outside to load up warm biscuits with butter, honey and a slice of cheddar cheese. These tasty biscuits are good ‘ol comfort food. Many thanks to Zen Belly for creating this recipe! I have adapted their recipe to make this dairy and egg free. I love the rich flavor of almond flour with a slight honey sweetness that comes through.
- 2.5 c almond flour (it works to make your own in a food processor as well – it may be a bit coarser, but still tasty!)
- 3/4 c arrowroot flour
- 1/4 c coconut oil
- 2 TBSP honey
- 2 TBSP of chia seeds soaked in 6 TBSP of water
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- Preheat the oven to 350 degrees.
- Combine the chia seeds with water in a medium measuring cup to soak.
- In a mixing bowl, combine the dry ingredients. Add the coconut oil and cut in using a pastry cutter or two knives until all pieces are no larger than pea sized.
- Add the honey to the chia seed and water mixture and mix in.
- Add the liquids to the bowl and gently combine only until all the ingredients are fully mixed.
- Drop the biscuits onto a baking stone in six portions, and fire them into the oven. Soon your home will be filled with delicious smells! Bake 15 minutes and then take a look. They should be golden brown and cooked through when ready.